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Pumpkin Lush Dessert with Cream Cheese and Pudding

Pumpkin lush dessert layers a buttery pecan crust with smooth cream cheese, spiced pumpkin pudding, and fluffy whipped topping. Bake the crust, layer the fillings, then chill until set for neat slices.
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Prep Time 20 minutes
Cook Time 18 minutes
cooling and chilling 4 hours 45 minutes
Total Time 5 hours 23 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 nonstick cooking spray for the pan; use as needed
  • 1 cup all-purpose flour
  • 0.5 cup unsalted butter softened
  • 0.5 cup pecans finely chopped
Cream cheese layer and topping
  • 1 package (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 2 tub (8 oz) frozen whipped topping thawed; use 1 tub in the cream cheese layer and 1 tub on top
Pumpkin pudding layer
  • 2 package (3.4 oz) instant vanilla pudding mix
  • 2 cups whole milk cold
  • 1 can (15 oz) pumpkin puree
  • 1 tsp pumpkin pie spice

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a medium bowl, work the flour, butter, and pecans together with a pastry cutter or fork until crumbly.
  4. Press the mixture firmly and evenly over the bottom of the dish.
  5. Bake for 15–18 minutes, until the edges are lightly golden.
  6. Cool completely, about 45 minutes.
Make the cream cheese layer
  1. Beat the cream cheese and powdered sugar in a large bowl until smooth.
  2. Fold in 1 tub of whipped topping.
  3. Spread the mixture evenly over the cooled crust.
Make the pumpkin pudding layer
  1. In a large bowl, whisk the pudding mixes, milk, pumpkin, and pumpkin pie spice for 2 minutes, until thick and smooth.
  2. Spread evenly over the cream cheese layer.
Finish and chill
  1. Spread the remaining tub of whipped topping evenly over the pumpkin pudding layer.
  2. Cover and refrigerate for at least 4 hours, until set, before slicing.

Notes

For clean layers, let the crust cool completely before spreading on the cream cheese mixture. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free swap, use a gluten-free 1:1 flour blend in the crust.